Oat Shortbread Hearts
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Regular rolled oats||1⁄4 Cup (4 tbs)|
|Gouda cheese/Sharp cheddar cheese||2 Tablespoon|
In a medium-size bowl, beat butter and sugar until creamy.
Add flour and oats; mix until incorporated.
(Or combine butter, sugar, and flour in a food processor and whirl until combined; then add oats and stir until dough holds together.) Firmly pat dough into 4 or 5 ungreased heart-shaped cookie molds, each about 2 1/2 inches in diameter.
Place on a baking sheet.
(Or, on a greased baking sheet, pat dough into a circle about 5 inches in diameter.) Bake in a 325° oven until shortbread is deep golden (about 40 minutes).
If shortbread is not in molds, cut it into 4 or 5 equal pieces with a knife.
Let shortbread cool in molds (or on baking sheet) on a rack for about 15 minutes.
Loosen edges of cookies in molds with tip of a knife, then invert cookies onto a plate.
(Or lift pieces from baking sheet and place on plate.) Serve warm or cool, with preserves and cheese to add to taste.